Here are some of my favorite recipes this week.
Strawberry Greek Yogurt Banana Bread
c/o Closet Cooking
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 3 large over-ripe bananas (mashed)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 cup strawberries, sliced
Directions
- Mix the flour, baking powder, baking soda and salt in a large bowl.
- Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
- Mix the dryy ingredients into the wet ingredients.
- Pour the mixture into a greased 9x5 inch loaf pan.
- Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
Avocado Chicken Salad
c/o Emily Bites
Ingredients
- 4 slices center cut bacon
- 1 medium avocado, cubed
- 1 tablespoon + 1 teaspoon fresh lime juice
- 2 cups cubed cooked skinless chicken breast
- ½ a medium cucumber, diced
- 2 tablespoons low fat mayonnaise
- 2-3 tablespoons minced cilantro
- 2 scallions (greens only)
Directions
- Cook the bacon according to package instructions and then lay on paper towels to drain. When cooled, crumble the bacon into small pieces.
- Combine the avocado chunks and lime juice in a large mixing bowl and gently stir to coat. Add the chicken, cucumber, mayonnaise, cilantro and scallions stir gently (so as not to mash the avocado) until well mixed.
Sopapilla Cheesecake Bars
c/o Buns in My Oven
Ingredients
2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
Directions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving.)
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving.)
